Footnotes
[1]Edmund A. Zottola is Extension Food Microbiologist and Isabel D. Wolf is Extension Specialist, Foods and Nutrition, at the University of Minnesota, St. Paul.
[2]Gerald D. Kuhn is Professor, Food Science Extension, and Louise W. Hamilton is Professor, Foods & Nutrition Extension, The Pennsylvania State University, University Park.
[3]Ruth N. Klippstein is Professor, Division of Nutritional Sciences, Cornell University, Ithaca, N.Y.
[4]Frances Reasonover is Extension Food and Nutrition Specialist, Texas A & M University, College Station.
[5]Charlotte M. Dunn is Food and Nutrition Specialist, University of Wisconsin-Extension, Madison.
[6]Nadine Fortna Tope is Extension Specialist in Food Conservation and Preparation, North Carolina State University, Raleigh.
[7]Carole Davis is a Supervisory Food Technologist, Consumer and Food Economics Institute, Agricultural Research Service.
[8]These instructions are for green beans only. Procedures and processing times are specific for each vegetable. See USDA Home and Garden Bulletin No. 8, Home Canning of Fruits and Vegetables, for directions for canning other vegetables.
[9]These instructions are for peaches only. Procedures and processing times are specific for each fruit. See USDA Home and Garden Bulletin No. 8, Home Canning of Fruits and Vegetables, for directions for canning other fruits.
[10]Annetta Cook is a Food Technologist in the Consumer and Food Economics Institute, Agricultural Research Service.
[11]These instructions are for strawberries only.
[12]These instructions are for green peas only. Preparation procedures and blanching times are specific for each vegetable. See USDA Home and Garden Bulletin 10, Home Freezing of Fruits and Vegetables, for directions for freezing other vegetables.
[13]Catherine C. Sigman is Extension Home Economist—Foods, University of Georgia, Athens. Kirby Hayes is Professor, Department of Food Science and Nutrition, University of Massachusetts, Amherst.
[14]Isabelle Downey is Home Economist-Food Preservation, Cooperative Extension Service, Auburn University, Auburn, Ala.
[15]Philip Wagner is Proprietor, Boordy Vineyards, Riderwood, Md., and author of Grapes Into Wine. J. R. McGrew is with the Agricultural Research Service, Beltsville, Md.
[16]Dale E. Kirk is a Professor and Agricultural Engineer at Oregon State University, Corvallis. Carolyn A. Raab is Extension Foods and Nutrition Specialist at Oregon State.
[17]Ralph W. Johnston is Chief, Microbiology Staff, Meat and Poultry Inspection Program, Food Safety and Quality Service.
[18]Anton S. Horn is Extension Horticulturist, University of Idaho, Boise. Esther H. Wilson is Extension Nutrition Specialist, University of Idaho, Moscow.
[19]F. Aline Coffey is Foods and Nutrition Specialist, Vermont Extension Service, University of Vermont, Burlington. Roger Sternberg is Project Coordinator, Bread and Law Taskforce, Montpelier, Vt.
[20]Carole Davis and Annetta Cook are Food Technologists with the Consumer and Food Economics Institute, Agricultural Research Service.
[21]Annetta Cook and Carole Davis are Food Technologists with the Consumer and Food Economics Institute, Agricultural Research Service.
U.S. GOVERNMENT PRINTING OFFICE: 1978 O-278-050